Crookneck Squash Pickles - cooking recipe

Ingredients

2 lb. fresh firm squash
2 small onions
1/4 c. salt
2 c. white sugar
1 tsp. celery salt
1 tsp. turmeric
2 tsp. mustard seed
3 c. cider vinegar

Preparation

Wash squash and cut into thin slices.
Peel onions, then slice very thin.
Add to squash.
Cover squash and onions with water and add salt.
Let stand 2 hours and drain.
Bring all ingredients to a boil and heat 5 minutes.
Pack into jars, leaving 1/2 inch headspace.
Screw Kerr cap on firmly tight.